April 2020

What could be more fitting than a simple peach cobbler to end a summer meal? Taste summer flavors with new sliced peaches with butter and spices. The topping can be quickly replaced by any fruit, depending on the year, from cabinet ingredients you have on hand. Lemon juice is ideally equalized with the flavor of the fish with a crisp rim. Do you like to enhance dessert? The best way to finish the summer night is a dollop of fresh whipped cream or cool vanilla ice cream.

Seriously, this is one of the best peaches cobblers I’ve ever tasted. It is a mix of ‘cakes’ from my uncles, cookies from my grandmothers, and lilac shaping from yours. It has this signature old-fashioned taste that, I know, makes you feel you are sitting on the porch, floating on your face in your grandma’s house in the south. I hope you can find this peach cobbler in your recipes list and enjoy it as I do. This dessert can be enjoyed in the summer night or even at a cookout during the middle of the day. This dish from the fresh peaches is delicious.

Ingredients:

(1) stick of butter or margarine.

1 cup of milk.

1 cup of sugar.

1 cup of flour.

1 tsp of baking powder.

A dash of salt.

(1) qt of sweetened fruit such as peaches, cherries, blackberries, etc.

How do you make that recipe? Follow the given steps.

Directions:

First, heat the butter in a baking pan rather than in a cup, add the flour, sugar, baking powder, salt and milk together and pour over the butter.

Take the fruit and don’t stir, instead and the batter grows and absorbs the scent of the fruits.

Bake the pastry an hour in a preheated oven to 350 ° and serve it warm with whipped cream or ice cream.

“Lazy Man’s” Pie- Peach Cobbler

Rebecca What could be more fitting than a simple peach cobbler to end a summer meal? Taste summer flavors with new sliced peaches with butter and spices. The topping can be… Main Dish Recipes “Lazy Man’s” Pie- Peach Cobbler European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 3 voted )

Ingredients

• (1) stick of butter or margarine.
• 1 cup of milk.
• 1 cup of sugar.
• 1 cup of flour.
• 1 tsp of baking powder.
• A dash of salt.
• (1) qt of sweetened fruit such as peaches, cherries, blackberries, etc.

Instructions

First, heat the butter in a baking pan rather than in a cup, add the flour, sugar, baking powder, salt and milk together and pour over the butter.

Take the fruit and don't stir, instead and the batter grows and absorbs the scent of the fruits.

Bake the pastry an hour in a preheated oven to 350 ° and serve it warm with whipped cream or ice cream.

Notes

Finally Bonne Appétit!

For this recipe, the strawberries and cream cheese bits were put on a dough bed and then baked until the dough was cooked and turned brown. The bits of strawberries and cream cheese around it rose as the dough cooked it. It was a beautiful sight to witness. One thing that I found was too many strawberries and less crust. I’ll put fewer strawberries next time I do it so that I can enjoy more of the delicious crust. A slice of this strawberry cream cheese cobbler can be enjoyed either on its own or with a vanilla ice cream dollop.

I’m a big cobbler fan, and I had this insane idea to add to a cobbler a creamy dimension that would be ideal for spring or summertime. Lately, the berries were so sweet, so I figured that was a perfect starting point. This dessert is something that may seem bland at first glance. Yet, this Strawberries Cream Cheese Cobbler, I promise you, is anything but bland.

Ingredients:

(1) stick ( 1/2 cup) butter

(1) egg, lightly beaten

1 cup milk

1 cup all-purpose flour

1 cup of sugar

2 tsp baking powder

1/2 tsp salt

(2) quarts whole strawberries capped and washed

(4) oz cream cheese, cut in small pieces

Directions:

Preheat oven to 350 ° C. Melt butter and pour into a baking dish of 9-by-13 “glass. Blend the egg, milk, flour, sugar, baking powder, and salt in a small bowl. Pour straight into the baking dish over the sugar, but do not stir.

Stir in the strawberries, arranging as much as possible in a single layer. Sprinkle pieces of cream cheese over the strawberries.

Place in a preheated oven and bake for 45 minutes, or bubble the edges until the top is golden brown. (Crust is growing up and around the fruit, but the fruit is still peeking from above.)

Note:

The layer of the cream helps cut back on the berries’ sweetness, so this is not a tooth-achingly sweet dessert. I thought it was perfect as it is, but if you want to add some extra layer of yum, try to put a vanilla ice cream scoop over the top.

STRAWBERRY CREAM CHEESE COBBLER

Rebecca For this recipe, the strawberries and cream cheese bits were put on a dough bed and then baked until the dough was cooked and turned brown. The bits of strawberries… Main Dish Recipes STRAWBERRY CREAM CHEESE COBBLER European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• (1) stick ( 1/2 cup) butter
• (1) egg, lightly beaten
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup of sugar
• 2 tsp baking powder
• 1/2 tsp salt
• (2) quarts whole strawberries capped and washed
• (4) oz cream cheese, cut in small pieces

Instructions

Preheat oven to 350 ° C. Melt butter and pour into a baking dish of 9-by-13 "glass. Blend the egg, milk, flour, sugar, baking powder, and salt in a small bowl. Pour straight into the baking dish over the sugar, but do not stir.

Stir in the strawberries, arranging as much as possible in a single layer. Sprinkle pieces of cream cheese over the strawberries.

Place in a preheated oven and bake for 45 minutes, or bubble the edges until the top is golden brown. (Crust is growing up and around the fruit, but the fruit is still peeking from above.)

Note:

The layer of the cream helps cut back on the berries' sweetness, so this is not a tooth-achingly sweet dessert. I thought it was perfect as it is, but if you want to add some extra layer of yum, try to put a vanilla ice cream scoop over the top.

Pineapple Upside Down Bundt Cake is a perfect and special way to serve the short and tasty classic dessert. It tastes like the typical specialty of Southern but in a beautiful ring shape that makes bundt cakes such a party showstopper. The slices of pineapple fit perfectly in the tapering. There are a couple of maraschino cherries: they not only add a vivid burst of flavor but also help to hold apple bits as you pour in the batter.

You can use a simple and delicious homemade yellow cake recipe or you can use a boxed cake mix in a pinch just as easily, along with canned pineapples. To replace the fresh fruit you will need one can of pineapples. You may also add some of the liquid (milk or water) to a sweeter, more pineapple cake with a few of the canned juice as a substitute.

Ingredients:

(1) Duncan Hines Pineapple Supreme Cake Mix

(5) pineapple slices (no sugar added)

(5) maraschino cherries

(1) Jell-O Vanilla Sugar-free Instant Pudding (powder)

(1) can crushed Pineapples, no added sugar

1 tsp dark brown sugar

Directions:

Mix the mixture of cake (not made) with the whole can (including juice). Remove the (not prepared) box of Vanilla pudding.

Stir until you have blended.

Put the pineapple rings in the bundt cake pan at the bottom with a cherry at the center of each ring. Sprinkle with a tsp about circles of dark brown sugar.

Note:

Stick toothpicks around the edges and middle, to ensure that the pineapple and cherries do not stick to the plastic wrap. Place the pastry and its plate into the cover in plastic after you’ve finished this. Put the pineapple upside-down cake into the refrigerator for up to three days.

Once removed from the oven, let the cake rest for 5 minutes. Then flip the cake upside down onto a cooling rack and leave it to rest for about 5 minutes before removing the pan

Pineapple Upside-Down Bundt Cake

Rebecca Pineapple Upside Down Bundt Cake is a perfect and special way to serve the short and tasty classic dessert. It tastes like the typical specialty of Southern but in a… Main Dish Recipes Pineapple Upside-Down Bundt Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• (1) Duncan Hines Pineapple Supreme Cake Mix
• (5) pineapple slices (no sugar added)
• (5) maraschino cherries
• (1) Jell-O Vanilla Sugar-free Instant Pudding (powder)
• (1) can crushed Pineapples, no added sugar
• 1 tsp dark brown sugar

Instructions

Mix the mixture of cake (not made) with the whole can (including juice). Remove the (not prepared) box of Vanilla pudding.

Stir until you have blended.

Put the pineapple rings in the bundt cake pan at the bottom with a cherry at the center of each ring. Sprinkle with a tsp about circles of dark brown sugar.

Note:

Stick toothpicks around the edges and middle, to ensure that the pineapple and cherries do not stick to the plastic wrap. Place the pastry and its plate into the cover in plastic after you've finished this. Put the pineapple upside-down cake into the refrigerator for up to three days.

Once removed from the oven, let the cake rest for 5 minutes. Then flip the cake upside down onto a cooling rack and leave it to rest for about 5 minutes before removing the pan

Notes

Nutritional Info Servings Per Recipe: 16 Amount Per Serving: Calories: 94.1, Total Fat: 0.4 g, Cholesterol: 0.0 mg, Sodium: 110.0 mg, Total Carbs: 22.3 g, Dietary Fiber: 0.6 g, Protein: 0.8 g 4 SmartPoints

The ultimate comfort food mash-up is French Onion Soup au Gratin Stuffed Meatloaf. Take the best part of French Onion Soup-rich caramel-like onions and gooey cheese-in this French Onion Soup au Gratin Stuffed Meatloaf and add a soupy gravy. It is so easy to prepare this meatloaf and it tastes great. Ingredients include French condensed onion soup, quickly rolled oats, crumbs of bread, and basic seasonings. Serve this meatloaf with salad and mashed potatoes, or your favorite cooked vegetables.

Ingredients:

For the onions:

1 tbsp olive oil

(3) onions, halved and thinly sliced

½ tbsp fresh thyme or ½ teaspoon dried thyme

1 tsp kosher salt

½ tsp pepper

¼ cup beef broth

¼ cup red wine

For the meatloaf:

2 lbs lean ground beef

½ cup bread crumbs (gluten-free if needed)

2 tbsp minced fresh parsley

1 tsp pepper

1 tsp kosher salt

(2) eggs, lightly beaten

8 oz mozzarella cheese, shredded, divided

Fresh chopped parsley for garnish, optional

For the sauce:

2½ cups beef broth

½ cup red wine

3 tbsp cornstarch

salt & pepper, to taste

Directions:

For the Onions:

In a medium pot heat oil, add pepper, salt, onions, and cook for 15-20 minutes, often stirring or until caramelized.

Add the thyme, sauté for a minute or two, then attach the beef broth and the wine.

Reduce to very little remaining air.

Set aside

For the Meatloaf:

Preheat oven at about 350 degrees F.

Combine ground beef, bread crumbs and oats, parsley, pepper, salt, and eggs in a bowl. Gently combine until blended with your hands but try not to overwork the meat.

Press the meat mixture into a 10-inch rectangle on a piece of plastic wrap or wax paper.

Set aside one-half cup shredded mozzarella cheese and one-half cup caramelized onions. Sprinkle over ground beef evenly with the remaining 11⁄2 cup cheese and the caramelized onions. Fold like a jelly roll, starting at the short end, lifting as you roll the wax paper or plastic wrap. Completely seal the end and place the seam side down into a baking pan of 9×13 inches.

Sauce – Whisk, simmer, cook until warm. Warm.

In the oven, put the pot and cook for 45 minutes. Prepare the sauce while the meatloaf is baked.

Remove the sauce from the oven and sprinkle with the onions and the cheese that were reserved.

Return the meatloaf to the frying pan for 15-20 minutes. Place 2-3 minutes under the broiler or brown and bubble the cheese.

Garnish, if desired, with fresh parsley. Take out the oven and allow 10 minutes to stand. Slice and serve. Slice and serve.

For the Sauce:

In a small saucepan, whisk ingredients together, bring to a boil over medium heat.

Reduce and let it simmer until thickened and reduced.

French Onion Soup Stuffed Meatloaf

Rebecca The ultimate comfort food mash-up is French Onion Soup au Gratin Stuffed Meatloaf. Take the best part of French Onion Soup-rich caramel-like onions and gooey cheese-in this French Onion Soup… Main Dish Recipes French Onion Soup Stuffed Meatloaf European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the onions:
• 1 tbsp olive oil
• (3) onions, halved and thinly sliced
• ½ tbsp fresh thyme or ½ teaspoon dried thyme
• 1 tsp kosher salt
• ½ tsp pepper
• ¼ cup beef broth
• ¼ cup red wine
• For the meatloaf:
• 2 lbs lean ground beef
• ½ cup bread crumbs (gluten-free if needed)
• 2 tbsp minced fresh parsley
• 1 tsp pepper
• 1 tsp kosher salt
• (2) eggs, lightly beaten
• 8 oz mozzarella cheese, shredded, divided
• Fresh chopped parsley for garnish, optional
• For the sauce:
• 2½ cups beef broth
• ½ cup red wine
• 3 tbsp cornstarch
• salt & pepper, to taste

Instructions

For the Onions:

In a medium pot heat oil, add pepper, salt, onions, and cook for 15-20 minutes, often stirring or until caramelized.

Add the thyme, sauté for a minute or two, then attach the beef broth and the wine.

Reduce to very little remaining air.

Set aside

For the Meatloaf:

Preheat oven at about 350 degrees F.

Combine ground beef, bread crumbs and oats, parsley, pepper, salt, and eggs in a bowl. Gently combine until blended with your hands but try not to overwork the meat.

Press the meat mixture into a 10-inch rectangle on a piece of plastic wrap or wax paper.

Set aside one-half cup shredded mozzarella cheese and one-half cup caramelized onions. Sprinkle over ground beef evenly with the remaining 11⁄2 cup cheese and the caramelized onions. Fold like a jelly roll, starting at the short end, lifting as you roll the wax paper or plastic wrap. Completely seal the end and place the seam side down into a baking pan of 9x13 inches.

Sauce – Whisk, simmer, cook until warm. Warm.

In the oven, put the pot and cook for 45 minutes. Prepare the sauce while the meatloaf is baked.

Remove the sauce from the oven and sprinkle with the onions and the cheese that were reserved.

Return the meatloaf to the frying pan for 15-20 minutes. Place 2-3 minutes under the broiler or brown and bubble the cheese.

Garnish, if desired, with fresh parsley. Take out the oven and allow 10 minutes to stand. Slice and serve. Slice and serve.

For the Sauce:

In a small saucepan, whisk ingredients together, bring to a boil over medium heat.

Reduce and let it simmer until thickened and reduced.

When a recipe has the word “Texas,” we know that it’s going to be food that is bold and tasteful. This Texas Tornado Cake is a classic recycle from an old recipe box from my mother. It adapts the famous recipe served way back 1980s and 1990s at Duff ‘s Famous Smorgasbord buffet-style restaurants. It is a sweet and super moist cake, full of fruit and filled with walnut and coconut icing. We know “fruit cocktail” may sound a little off-putting, but trust us on this one it’s a vital ingredient to this incredible dessert ‘s success.

It’s a great way to add vitamins and minerals to your meals by the use of canned fruits and vegs, which you can use quickly and easily whenever you want to prepare healthy food. And conservative foods are typically half the cost of frozen foods and 15 to 20 percent less than fresh foods. Maintaining a healthy supply in your pantry allows you to make balanced and tasty meals that you can serve with enjoyment to your guests. Canning manages to capture nutrients within a few hours after harvesting – this is also one of the easiest ways of bringing food from field to table.

Ingredients:

1 ½ cups sugar

(2) eggs

2 cups Gold Medal unbleached all-purpose flour

1 cup chopped nuts

2 (16 oz) cups fruit cocktail with syrup

2 tsp. baking soda

¼ cup brown sugar

For the Icing:

(1) stick butter

1 cup coconut

¾ cup brown sugar

½ cup evaporated milk or half-and-half

Directions:

Mix the regular sugar, eggs, cocktail fruits, baking soda, and flour.

Pour into a greased, floured 9×13 “pan.

Combine nuts and brown sugar; scatter over batter.

Bake for 40 minutes, at about 325 °.

In a saucepan, mix icing ingredients, and simmer for 2 minutes.

Spread icing while hot on the cake.

Let cool; cut into squares.

Quick and Easy Texas Tornado Cake

Rebecca When a recipe has the word “Texas,” we know that it’s going to be food that is bold and tasteful. This Texas Tornado Cake is a classic recycle from an… Main Dish Recipes Quick and Easy Texas Tornado Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ½ cups sugar
• (2) eggs
• 2 cups Gold Medal unbleached all-purpose flour
• 1 cup chopped nuts
• 2 (16 oz) cups fruit cocktail with syrup
• 2 tsp. baking soda
• ¼ cup brown sugar
• For the Icing:
• (1) stick butter
• 1 cup coconut
• ¾ cup brown sugar
• ½ cup evaporated milk or half-and-half

Instructions

Mix the regular sugar, eggs, cocktail fruits, baking soda, and flour.

Pour into a greased, floured 9x13 "pan.

Combine nuts and brown sugar; scatter over batter.

Bake for 40 minutes, at about 325 °.

In a saucepan, mix icing ingredients, and simmer for 2 minutes.

Spread icing while hot on the cake.

Let cool; cut into squares.

Notes

Per Serving: 203 calories; 4.9 g total fat; 21 mg cholesterol; 151 mg sodium. 37.8 g carbohydrates; 3.2 g protein Servings: 18 | Yield: 1 - 9 x 13 inch cake.

A delicious fluffy biscuit is all well for every meal, and if it’s homemade, it somehow tastes even better. Perhaps, even more, when only four ingredients and almost no effort in baking the biscuits. These 7-Up Biscuits are the kind of recipe that seems too good to be true, easy to prepare, and delicious thanks to several shortcuts, which create the perfect texture and taste for biscuits. They are home-cooked but not at all since they rely on a few shortcut-style ingredients for their bread. They are home-cooked. The first one is Bisquick, maybe the ultimate fast-fix kitchen.

When only four ingredients are concerned, it feels very effortless to bring home-made fresh biscuits daily onto the table, which does not make it worry about rolling or cutting or something fussy. They are super fast, and it just happens that they are super delicious too.

Ingredients:

4 cups Bisquick

1 cup sour cream

1 cup 7-up

1/2 cup melted butter

Directions:

Mix the cream of Bisquick and 7. Mix it. The dough is going to be fluffy – don’t think about Kneading and folding until your pastry mix coats it.

Use a round biscuit/cookie cutter to make pat dough out and cut cookies. In the cookie sheet pan or a 9×13 dish, melt butter into the center. Put the biscuits on the melted butter and bake at 425 degrees for 12-15 minutes or until crispy.

Note:

A combination of simple batter with 7-cup and sour cream allows someone to create this without any hassle and delays. With some aeration and sugar, the 7-up helps while the sour cream keeps things moist and offers a bit of a tang balance.

Biscuits are delicious either alone or just with a pat of butter, or add your toppings. Serve with salty spreads, such as pimiento cheese and nut butter. Or go sweet with several jams and jellies or honey butter whipped over.

7 up Biscuits

Rebecca A delicious fluffy biscuit is all well for every meal, and if it’s homemade, it somehow tastes even better. Perhaps, even more, when only four ingredients and almost no effort… Main Dish Recipes 7 up Biscuits European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 cups Bisquick
• 1 cup sour cream
• 1 cup 7-up
• 1/2 cup melted butter

Instructions

Mix the cream of Bisquick and 7. Mix it. The dough is going to be fluffy – don't think about Kneading and folding until your pastry mix coats it.

Use a round biscuit/cookie cutter to make pat dough out and cut cookies. In the cookie sheet pan or a 9x13 dish, melt butter into the center. Put the biscuits on the melted butter and bake at 425 degrees for 12-15 minutes or until crispy.

Note:

A combination of simple batter with 7-cup and sour cream allows someone to create this without any hassle and delays. With some aeration and sugar, the 7-up helps while the sour cream keeps things moist and offers a bit of a tang balance.

Biscuits are delicious either alone or just with a pat of butter, or add your toppings. Serve with salty spreads, such as pimiento cheese and nut butter. Or go sweet with several jams and jellies or honey butter whipped over.

These peanut butter bars are quick and easy to cook. However, they taste and look as if they’re super tough to make (But, they’re not!). Kevin and I been making them for years and always comes in handy during the holidays, especially when kids are around. We use six ingredients, which are required to make these delicious treats.

This recipe is excellent for festivals, family parties, and tailgating, serving on your dessert dining table anytime. Also, they are perfect for cooking as a special gift to your friends or family, as they are so yummy. We also cook them on camping trips within our RV!

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Breakfast, Dessert, etc…) To SAVE it for later…

Peanut Butter Bars Recipe

The ingredients are below:

Ingredients

1 cup butter or margarine, melted

2 cups graham cracker crumbs

2 cups confectioners’ sugar

1 cup peanut butter

1 1/2 cups semisweet chocolate chips

4 tablespoons peanut butter

Directions

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended.

Press evenly into the bottom of an ungreased 9 x 13-inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring until smooth. Spread over the prepared crust.

Refrigerate for at least one hour before cutting into squares.

Peanut Butter Bars

Rebecca These peanut butter bars are quick and easy to cook. However, they taste and look as if they’re super tough to make (But, they’re not!). Kevin and I been making them… Main Dish Recipes Peanut Butter Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.5/5

( 60 voted )

Ingredients

• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Instructions

In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended.

Press evenly into the bottom of an ungreased 9 x 13-inch pan.

In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust.

Refrigerate for at least one hour before cutting into squares.

Simple yet outstanding! This delicious and bouncy treat will catch your taste buds. Every bite will remind you of the good things in life! A bit of an exaggeration, I know, but it’s just that, it is amazing. I tried this yesterday and I could not be more impressed with the result. For a dessert with very minimal ingredients, you could never go wrong with this one. I simplified the steps for you. You are welcome!

It is not every day that we get to make something delicious, right? I mean, I am guessing that you are busy people like me. We need food that is almost instant to make. Before this lockdown, we pretty much had no problem when it comes to food because we could just order through the phone, and after several minutes, we can eat. But now, we need to be efficient with our resources inside the house to remind us that despite this pandemic, we still get to eat delicious and awesome food! Anyway, I hope you are great!

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Breakfast, Dessert, etc…) To SAVE it for later…

Peanut Butter Brownies

INGREDIENTS

1/2 cup peanut butter

1/3 cup margarine, softened

2/3 cup white sugar

1/2 cup packed brown sugar

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

HOW TO MAKE CHEWY PEANUT BUTTER BROWNIES

Step 1: Ready the oven and preheat to 350 degrees F or 175 degrees C. Apply cooking spray in a 9×9-inch baking pan.

Step 2: Combine margarine and peanut butter in a medium bowl. Whisk well until it becomes creamy. Add the vanilla, eggs, white sugar, and brown sugar a little amount at a time until the mixture becomes fluffy.

Step 3: Add salt, baking powder, and flour into the mixture and stir until well-mixed with the other ingredients.

Step 4: Place inside the preheated oven and bake for 30 to 35 minutes or until it becomes bouncy.

Step 5: Let it sit on the wire rack to cool.

Step 6: Slice into 16 little squares. Serve and Enjoy!

CHEWY PEANUT BUTTER BROWNIES

Rebecca Simple yet outstanding! This delicious and bouncy treat will catch your taste buds. Every bite will remind you of the good things in life! A bit of an exaggeration, I… Main Dish Recipes CHEWY PEANUT BUTTER BROWNIES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 5 voted )

Ingredients

• 1/2 cup peanut butter
• 1/3 cup margarine, softened
• 2/3 cup white sugar
• 1/2 cup packed brown sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

Step 1: Ready the oven and preheat to 350 degrees F or 175 degrees C. Apply cooking spray in a 9x9-inch baking pan.

Step 2: Combine margarine and peanut butter in a medium bowl. Whisk well until it becomes creamy. Add the vanilla, eggs, white sugar, and brown sugar a little amount at a time until the mixture becomes fluffy.

Step 3: Add salt, baking powder, and flour into the mixture and stir until well-mixed with the other ingredients.

Step 4: Place inside the preheated oven and bake for 30 to 35 minutes or until it becomes bouncy.

Step 5: Let it sit on the wire rack to cool.

Step 6: Slice into 16 little squares. Serve and Enjoy!

Notes

Nutrition Info: Per Serving: 177 calories; 8.5 g fat; 22.8 g carbohydrates; 3.7 g protein; 23 mg cholesterol; 158 mg sodium.

As for desserts, I usually think of cakes, cookies, and brownies. But how about bread? Don’t get me wrong I’m a fan of all desserts, and I’m never going to complain about a brownie or cookie. I think sweet, dessert bread is so underrated, though. There are not only so many different types of dessert bread recipes, but you can even convince yourself that a slice of bread or two is a good breakfast. I mean, people have breakfast toast, so it’s acceptable for you to have nutty pineapple bread, right?

Nutty Pineapple Bread is made by Mary and Vincent Price, from the 1965 cookbook, A Treasury of Great Recipes. Vincent Price was also known as a gourmet cook and cookbook author, actor of film horror fame. He liked serving this Pineapple Nut Bread in thin slices at any time of day or night, with a cup of coffee.

Ingredients:

(2) eggs

1/2 cup melted butter

1 cup white sugar

1 cup crushed pineapple, and with juice

1 tsp vanilla extract

2 1/2 cups all-purpose flour

3 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/2 cup chopped walnuts

Directions:

Preheat oven at about 175 degrees C (350 degrees F). Grease one 9x5x3 inches loaf pan.

Add and beat the eggs, add and season butter and sugar to taste and beat well. Stir in cinnamon and pineapple.

Add flour, baking powder, soda, salt, and walnuts in a separate bowl. Stir well and pour in a mixture of pineapples until the moist come out. Pour into the 9x5x3 inch loaf pan with grease.

In a preheated oven, bake it at about 350 degrees F (175 degrees C) for an hour. With a toothpick, check if the baking is complete. Let it rest for 10 minutes, take out of the pan. Let it cool and wrap.

Tip:

Let it cool and keep the bread chilled to make slicing easier.

Nutty Pineapple Bread

Rebecca As for desserts, I usually think of cakes, cookies, and brownies. But how about bread? Don’t get me wrong I’m a fan of all desserts, and I’m never going to… Main Dish Recipes Nutty Pineapple Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.0/5

( 2 voted )

Ingredients

• (2) eggs
• 1/2 cup melted butter
• 1 cup white sugar
• 1 cup crushed pineapple, and with juice
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 3 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1/2 cup chopped walnuts

Instructions

Preheat oven at about 175 degrees C (350 degrees F). Grease one 9x5x3 inches loaf pan.

Add and beat the eggs, add and season butter and sugar to taste and beat well. Stir in cinnamon and pineapple.

Add flour, baking powder, soda, salt, and walnuts in a separate bowl. Stir well and pour in a mixture of pineapples until the moist come out. Pour into the 9x5x3 inch loaf pan with grease.

In a preheated oven, bake it at about 350 degrees F (175 degrees C) for an hour. With a toothpick, check if the baking is complete. Let it rest for 10 minutes, take out of the pan. Let it cool and wrap.

Tip:

Let it cool and keep the bread chilled to make slicing easier.

Notes

Prep 10 m Cook 1 h Ready In 1 h 20 m 12 servings Per Serving: 286 calories; 12 g fat; 41 g carbohydrates; 4.7 g protein; 51 mg cholesterol; 387 mg sodium.